It's been cold. Really cold. Cold enough my snowshoeing was cancelled. Cold enough my weekly walks were cancelled! Crazy, huh? But, luckily, this means the canal's open! I'm looking forward to a good, long skate and a Beavertail and a hot chocolate at the end. It's nearly Winterlude time. There's snow on the ground, and I still haven't been out snowshoeing in Gatineau Park. This must be remedied!

To get around the urge to hibernate, I cooked something a little unseasonal tonight. It's easy, and only required that I buy zucchini. Despite my empty cupboards and fridge, I actually had everything else on hand.

Directions:
Cook couscous according to package directions, fluff with fork, cover, and set aside.

Thinly slice half of lemon and place in a plastic resealable bag. Add shrimp, oil, paprika, salt, and pepper to bag and shake to combine.

Bring a quarter-cup water to a boil in a medium saucepan over high heat, add zucchini and steam until tender, two minutes.

Heat a large skillet over medium-high heat. Pour shrimp mixture (excluding lemon) into skillet, spread in a single layer and cook for two minutes per side until shrimp starts to curl. Add juice from remaining half lemon and toss to combine.

Mound couscous on a large serving platter, top with zucchini, shrimp, lemon slices, and any juices from pan. Serve immediately.